This simple salad is adapted from a recipe from Alice Water’s The Art of Simple Cooking. It is quite simple, but you do have to like the taste of fennel. And I do love the subtle sweet flavor of this plant.
I took one bulb of fennel and a vegetable peeler and began shaving the bulb until I had a pile of paper thin pieces. I layered them in a bowl. Then I took a handful of thinly sliced white mushrooms and layered over that. I made a simple vinaigrette and splashed a bit over the top followed by a handful of shaved parmesan cheese and a few grinds of black pepper and a pinch of salt. That’s it.
Lori G. (2010)